Notes:
This is a great low carb, sugar-free, diabetic safe recipe.  I’ve had this a while and I got it from another person on this site.  I modified this one by basically using an egg white and imitation vanilla.  I also recalculated the nutrition information to match what I put in this recipe.  It is really pretty good and I was so shocked.  I will be eating this again and again.

Servings: 1

Ingredients:
1 egg white
2 Tblsp. Whole Ricotta Cheese (or you can use cream cheese)
1 tsp. imitation vanilla extract
1 pkt. Splenda
Dash of cinnamon
Dash of nutmeg

Directions:
Mix all ingredients in a bowl. Whisk ingredients until well blended. Pour into a heated, greased skillet (or use griddle) and cook. Like pancakes, wait for first side to bubble in middle and then flip and cook other side. Serve with butter or sugar-free syrup.

Submitted by:
Samantha

Notes:
Stella Style New York Ricotta Cheesecake

from: Rachel Stella

Servings: 12

Ingredients:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in food processor for 1 minute)
½ cup sour cream
1 ½ cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
1 eggs
3 egg yolks

Special Equipment: 1 (8-inch) spingform cake pan

Directions:
Preheat oven to 400 degrees F. Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 ½ hours, or until to pis light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished coking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

Nutritional Information per serving
Servings: 12
Calories: 299
Fat: 28g
Saturated Fat: 18g
Carbohydrates: 7g
Fiber: 0g

Submitted by:
Samantha